Effect of Different Soaking Time on Glucose and Starch Concentration in Steamed Rice

Abstract

Basmati rice is being examined to reduce sugar in rice recipes. Its cost exceeds the population's means; hence its practicality is dubious. Thus, many methods are used to reduce rice sugar. Pre-soaking food prior to steaming shows promise in effectively reducing sugar content due to its simplicity and cost-effective. This study aims to determine the glucose and starch concentration and sensory acceptability on three varieties of steamed rice at different soaking time.